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Mulligatawny Soup

Veggie.Lover's picture
Ingredients
  Butter 3 Tablespoon
  Onion 3⁄4 Cup (12 tbs), chopped
  Potatoes 2 , diced
  Carrots 2 , diced
  Cabbage 1 Small
  Mung dal 3 Teaspoon
  Ginger piece 1 Small
  Garlic 3 Clove (15 gm)
  Water 5 Cup (80 tbs)
  Coriander leaves 3⁄4 Bunch (75 gm)
  Coriander seeds 3⁄4 Tablespoon
  Cumin seeds 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Dry red chili 3
  Lemon juice To Taste
  Salt To Taste
  Cornflour 1 Tablespoon
  Cinnamon stick 2 , coarsely pounded and tied in a bag
  Cloves 3
  Pepper 1⁄4 Teaspoon
  Cooked rice 1⁄2 Cup (8 tbs) (To Garnish)
Directions

Melt butter.
Add onion; simmer about 5 minutes.
Add rest of the ingredients except rice, cornflour, lemon juice and curry powder.
Cook till vegetables are tender.
Remove bag of spices and coriander leaves.
Liquidize.
Pass through a sieve.
Mix cornflour with a little water and add to the strained soup.
Before serving add rice, curry powder and lemon juice.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian

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4.26923
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1151 Calories from Fat 367

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 23.9 g119.3%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 629.3 mg26.2%

Total Carbohydrates 185 g61.8%

Dietary Fiber 35.2 g140.6%

Sugars 26.1 g

Protein 26 g52.2%

Vitamin A 572.1% Vitamin C 363.4%

Calcium 51.3% Iron 84.6%

*Based on a 2000 Calorie diet

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Mulligatawny Soup Recipe